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Categories:
black beans sweet potato garlic onion lime cumin chili powder oregano salt pepper chicken broth tomatoes garlic salt cumin salsa cilantro corn tortillas Cheddar cheese
Viewed: 53 - Published at: 8 years agoIngredients
- 1 (15 ounce) can black beans, drained
- 1 large sweet potato, cooked, cubed
- 2 -3 garlic cloves, chopped
- 14 onion, chopped
- 1 lime, juice of
- 34 teaspoon cumin
- 12 teaspoon chili powder
- 12 teaspoon dried oregano
- salt, to taste
- pepper
- chicken broth
- 1 (15 ounce) can crushed tomatoes
- 1 garlic clove
- salt, pepper to taste
- 12 teaspoon cumin
- 13 cup salsa
- 2 tablespoons chopped cilantro
- 8 -12 corn tortillas
- shredded cheddar cheese or any other cheese
Method
- Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8-12 enchiladas.
- Make your Enchilada Sauce by simmering the garlic in the broth for 3-4 minutes, then adding the rest of the ingredients and simmering until thickens a bit.Taste test.
- Set aside.
- In the meantime, saute the onion and garlic in the rest of the chicken broth for about 4 minutes.
- Once translucent, add the rest of the ingredients minus the lime juice and bring to warm.
- Once combined and warm, add the lime juice and stir.
- It should be rather thick but not dry!
- Pour about 1/4 cup of the Sauce into the bottom of the baking dish.
- Lay the first tortilla in the sauced baking dish; wet it with the sauce.
- Spoon the mixture down the center.
- Wrap and roll the tortilla to the end of the baking dish.
- Repeat for the remaining tortillas.
- Top with the rest of the sauce.
- If you like, top with a sprinkle of shredded Monterey Jack cheese.
- Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
- Enjoy!
